A rough collection of iPhone images from various meals and food/drink pickups from an ongoing month spent in the steaming hot summer days of Osaka, Japan. Come back for more as I’m sure I’ll update this post with more shots when I get some free time…

If you were to literally translate TORIYOSHI, it would end up being something like “good bird”. I suppose with poultry heavily entrenched in their menu, this is quite fitting and completely appropriate. As after you’ve had a taste of their famous TEBASAKI KARAGE (deep fried chicken wings), you’ll be saying good things about the bird served at this place too!

Despite it being a “chain” restaurant, I still find the quality and dining experience here to be a delight each and every time. Owned and operated by the Samukawa Food Planning group since 1984, TORIYOSHI has expanded in the 25 years that have passed and now encompasses forty branches spread across mainly the city of Tokyo, but also in other major centers such as Osaka and Yokohama.

My multiple visits have always centered around one of the outlets in the Shibuya district of Tokyo, the second branch in this part of town. Its located along the uphill sloping DOUGENZAKA street, and can be found hidden from the sidewalk as it is on a basement level floor of a building.

As a history buff who is fascinated by all things old and the stories behind them, my interest in learning and discovering places to eat that have an established link to an ancient or significant past is very strong…

Previously on Foodosophy, I’d reported on a centuries-old establishment that specialized in Dojo fish (Japanese Loach). But today, I thought I’d even go back a bit further in time and tell the story about an even older establishment, which is behind the birth of the oyakodon (the Japanese chicken and egg rice bowl dish). Literally translated, oya means “parent”, and ko means child. Chicken and egg… hope you get the reference.

Since 1760, the Yamada family has been involved with Tamahide. Inside their restaurant located in the Ningyocho district of old Tokyo, they proudly display a photograph from that earlier time, showing the structure that housed the restaurant from its humble beginnings (when it began holding a designated role related to the food slaughtering and preparation of chicken for the ruling Shogunate of the era through three generations of the family) through to it operating as a restaurant featuring Shamo breed chicken nabe (one pot dish).

They still serve the shamo nabe in various courses and still is probably the best way to enjoy this breed of Japanese chicken through various forms of preparation and cooking methods, although the oyakodon is definitely the less expensive option here, and just as well known.

Having lived in various places when it comes to closer to home (Canada), please have often asked me which I prefer among my two latest stops… the coastal environment of Vancouver with its proximity to the ocean, or the majestic mountains that are a short drive away from a place like Calgary. Put simply, am I a ‘water’ guy or a ‘land’ guy?

In response I’m apt to say, that as much as I enjoy outdoor hiking and think the Rockies are one of the most amazing natural surroundings any place on the planet, there is something about the beauty and calming sensation that comes with strolling along a beach with the waves crashing against the shoreline and the distinct scent of sea water that permeates the air. Perhaps its also the Pisces in me, but that draw to the ocean always beckons me when I travel. So whenever I come across a harbour with various boats as well as larger ocean liners, I always imagine what it would be like to travel the seas on a daily basis or over long periods of time. Shimoda City is one such place that struck my fancy with its quaint little waterside marina and the following is a report on a simple meal I had there.

As we enter our tenth month of existence here at Foodosophy, I’m reminded of one of the reasons why I accepted Foodosopher’s offer to contribute to the site (besides that fact that I was already experimenting with food photography) – I’m always on the lookout for new and good places to eat.

Taking a look through the various search terms that bring our viewers to our humble pages, I’m struck by the fact that I must not alone in having this interest. People are constantly seeking information and checking out commentary and reviews of places they intend to dine at, or perhaps at restaurants they recently have done so and are looking to compare experiences.

As good as online sources, published books, magazines, newspaper articles, etc. are at providing this kind of information, for me word of mouth plays a very strong role in deciding where I go to eat. Not just anyone’s opinion mind you, it has to be from a trusted source or from people that I feel that I have a similar set of food preferences and tastes with. Granted we won’t agree on everything, but for the most part we will, and its that comfort level that leads me to continue to rely on these sources.

With the chilly weather and ongoing fog that has engulfed the west coast, it has me craving for a good bowl of ramen. Unfortunately, when it comes to ramen, my thoughts go back to Japan. No offense to the ramen operators in Vancouver, but there is just something that cannot be matched by the “real deal”. As I think about it, its not only just the difference in the taste, quality of ingredients, dedicated “masters” who put so much into their creations, but also the atmosphere that I have a yearning for on a cold winter’s night.